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Easy Chicken Pot Pie

Leftover chicken and frozen veggies help this chicken pot pie come together quickly.

Recipe Source: www.myplate.gov/recipes/supplementalnutrition- assistance-program-snap/easy-chickenpot- pie


  • 1 2/3 cups frozen mixed vegetables (thawed)
  • 1 cup cooked chicken (cut-up)
  • 1 can cream of chicken soup, reduced sodium (10 3/4 ounce, condensed)
  • 1 cup baking mix, reduced-fat (example: Bisquick)
  • 1/2 cup milk (non-fat)
  • 1 egg


  1. Wash hands with soap and water.
  2. Pre-heat oven to 400 °F.
  3. Mix vegetables, chicken, and soup in ungreased, 9-inch pie plate.
  4. Stir remaining ingredients in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
  5. Bake 30 minutes or until golden brown.
  6. Let cool for 5 minutes and serve.
Serving Size: 1/6 of recipe
Total Fat4 g
Saturated Fat1 g
Cholesterol55 mg
Sodium716 mg
Total Carbohydrate26 g
Dietary Fiber3 g
Total Sugars5 g
Added Sugars included9 g
Protein13 g
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